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Export 9 ingredients for grocery delivery
Step 1
Grease a medium, 1-liter pudding basin well with butter. Alternatively, you can use a heat resistant bowl.
Step 2
In a medium mixing bowl add in the flour, sugar, ginger, and baking soda and stir together.
Step 3
Add the butter and rub in using your fingers or a pastry blender until it resembles coarse breadcrumbs.
Step 4
In a separate mix together the egg, milk, golden syrup, and vanilla extract. Finely grate in the zest of the orange, then cut the orange and squeeze in the juice.
Step 5
Add the wet ingredients to the dry and mix them all together.
Step 6
Pour some extra golden syrup into the pudding basin (about 5 tablespoons), then pour the cake mixture in on top of it.
Step 7
Cover the pudding with a circle of greaseproof paper, followed by foil, and then tie in place with string.
Step 8
In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.
Step 9
Cover and steam for roughly 1 ½-2 hrs, topping up with water when necessary.
Step 10
While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it's warm so the sticky golden syrup layer stays in tack. Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.
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